CN102068012A - Method for improving gel performance of minced fillet for fresh-water carp - Google Patents
Method for improving gel performance of minced fillet for fresh-water carp Download PDFInfo
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- CN102068012A CN102068012A CN2010105457937A CN201010545793A CN102068012A CN 102068012 A CN102068012 A CN 102068012A CN 2010105457937 A CN2010105457937 A CN 2010105457937A CN 201010545793 A CN201010545793 A CN 201010545793A CN 102068012 A CN102068012 A CN 102068012A
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Abstract
The invention relates to a method for improving gel performance of minced fillet for fresh-water carp. The method comprises the following steps: ice-cooling fresh-water fresh carp to 0-1 DEG C; washing the carp with clean water and fetching flesh; rinsing the flesh with dilute saline-alkali water and filtering for classification; adding white granulated sugar, phosphate and black tea polyphenol into the fish flesh while chopping and mixing or beating; quantitatively packing the uniformly mixed minced fillet; and freezing in a quick-freezing tunnel at minus 45 DEG C for 1-4 hours so that the temperature of the central of the minced fillet reaches minus 24 DEG C. By adopting the method, the hardness and viscoelasticity of the minced fillet for the fresh-water carp can be effectively improved.
Description
Technical field
The present invention relates to a kind of method that improves fresh water carp minced fish gel performance.
Background technology
Surimi product is a kind of high protein, low cholesterol, low-heat, salt-poor diet, in China, Japan and Korea S very long history is arranged all, as fish unit of the breaded fish stick of Japan, China, fish face etc.Surimi product requires that better elastic, local flavor, color and luster are arranged, wherein elasticity most importantly.The elasticity of surimi product is the comprehensive embodiment of hardness, retractility and viscosity, depends primarily on the situation of protein gelling in the fish gruel.Gelation is the key problem in technology of surimi product.Have only just high resilience of surimi product, good mouthfeel is arranged through abundant gelation.
The quality of surimi product is mainly by its elasticity, retentiveness, local flavor, color and luster, wherein elasticity most importantly.The elasticity of surimi product is the comprehensive embodiment of hardness, retractility and viscosity, depends primarily on the situation of protein gelling in the fish gruel.The kind difference of fish, the content of its basis are also different, form the complexity of gel and the quality of gel and also are not quite similar.For example seawater fish gel formation energy is stronger than fresh-water fishes, and the plain boiled pork fish is stronger than fish of red flesh, and bony fish is stronger than selachian.
The fingerling of common, the easiest breed, high yield all is fit to carry out minced fish processing in the fresh-water fishes, as silver carp fish, bighead (variegated carp), grass carp, black carp, carp etc. is the good raw material of processing minced fish, these fish have be of high nutritive value, meat is delicate, it is few to contain fat, is easy to characteristics such as digestion.
Carp belong to fresh-water fishes, the gel quality affects of its fish gruel is not as the seawater fish, need add man-hour in the fish gruel, additive commonly used has starch, dietary fiber, protease preparation, contains Ca2 material and reducing substances etc., the elasticity that improves the surimi product of carp fish gruel is hardness, retractility and viscosity, this patent is utilizing on traditional additive basis based on this, uses the black tea polyphenol to increase the gel characteristic of carp.
Summary of the invention
The present invention relates to a kind of method that improves fresh water carp minced fish gel performance.For achieving the above object, adopt following technology: the bright carp of fresh water is ice-cold to 0--1 ℃, with the pre-treatment of raw material fish, the water cleaning generally will repeat 2-3 time, the general requirement of water temperature is controlled in the 0-8 ℃ of scope, adopts meat with the drum-type flesh separator, and grader mesh aperture is 0.5-0.8mm.Rare saline and alkaline water rinse, with fish: the ratio rinsing of rare salt buck=1: 4-6 about 5 times, rare salt buck is mixed by 0.1%-0.15% common salt aqueous solution and 0.2%-0.5% sodium bicarbonate solution.With strainer impurity is removed, mesh diameter is 0.5-1.5mm, must be often on the rocks in the ice groove in essence filter classification process, and flesh of fish temperature is remained on below 10 ℃, last rinsing working concentration is that 0.3% saline solution is adjusted to 2%-5% with ionic strength, and the pH value is pH 6.9-7.3.The flesh of fish is mixed or is beaten when bursting cutting, and adding adding proportion is white granulated sugar 5%, phosphate 0.1%, black tea polyphenol 0.1-0.5%.Fish gruel behind the mixing is carried out quantitative package by specification requirement with polyethylene plastic bag, should get rid of the air in the bag during packing, as far as possible in case oxidation.The use freeze tunnel freezes, and freezing environment temperature is-45 ℃, and the time is about 1-4h, makes the rotten central temperature of fish reach-24 ℃.
The bright carp of fresh water is ice-cold to 0--1 ℃, and with the pre-treatment of raw material fish, the water cleaning generally will repeat 2-3 time, and general requirement of water temperature is controlled in the 0-8 ℃ of scope;
Rare saline and alkaline water rinse, with fish: the ratio rinsing of rare salt buck=1: 4-6 about 5 times, rare salt buck is mixed by 0.1%-0.15% common salt aqueous solution and 0.2%-0.5% sodium bicarbonate solution;
Last rinsing working concentration is that 0.3% saline solution is adjusted to 2%-5% with ionic strength, and the pH value is pH 6.9-7.3;
The flesh of fish is mixed or is beaten when bursting cutting, and adding adding proportion is white granulated sugar 5%, phosphate 0.1%, black tea polyphenol 0.1-0.5%.
The use freeze tunnel freezes, and freezing environment temperature is-45 ℃, and the time is about 1-4h, makes the rotten central temperature of fish reach-24 ℃.
In earlier stage add the black tea polyphenol at the rotten gel of carp, the sulfhydryl oxidase that can suppress in the rotten myofibrillar protein of fish becomes disulfide bond, recovers the activity of flesh of fish refrigeration albuminate.
The specific embodiment
Embodiment 1: the bright carp of fresh water is ice-cold to 0--1 ℃, and with the pre-treatment of raw material fish, the water cleaning generally will repeat 2-3 time, and general requirement of water temperature is controlled in the 0-8 ℃ of scope, adopts meat with the drum-type flesh separator, and grader mesh aperture is 0.5-0.8mm.Rare saline and alkaline water rinse, with fish: the ratio rinsing of rare salt buck=1: 4-6 about 5 times, rare salt buck is mixed by 0.1%-0.15% common salt aqueous solution and 0.2%-0.5% sodium bicarbonate solution.With strainer impurity is removed, mesh diameter is 0.5-1.5mm, must be often on the rocks in the ice groove in essence filter classification process, and flesh of fish temperature is remained on below 10 ℃, last rinsing working concentration is that 0.3% saline solution is adjusted to 2%-5% with ionic strength, and the pH value is pH 6.9-7.3.The flesh of fish is mixed or is beaten when bursting cutting, and adding adding proportion is white granulated sugar 5%, phosphate 0.1%, black tea polyphenol 0.1-0.5%.Fish gruel behind the mixing is carried out quantitative package by specification requirement with polyethylene plastic bag, should get rid of the air in the bag during packing, as far as possible in case oxidation.The use freeze tunnel freezes, and freezing environment temperature is-45 ℃, and the time is about 1-4h, makes the rotten central temperature of fish reach-24 ℃.
Embodiment 2: the bright carp of fresh water is ice-cold to 0--1 ℃, and with the pre-treatment of raw material fish, the water cleaning generally will repeat 2-3 time, and general requirement of water temperature is controlled in the 0-8 ℃ of scope, adopts meat with the drum-type flesh separator, and grader mesh aperture is 0.5-0.8mm.Rare saline and alkaline water rinse, with fish: the ratio rinsing of rare salt buck=1: 4-6 about 5 times, rare salt buck is mixed by 0.1%-0.15% common salt aqueous solution and 0.2%-0.5% sodium bicarbonate solution.With strainer impurity is removed, mesh diameter is 0.5-1.5mm, must be often on the rocks in the ice groove in essence filter classification process, and flesh of fish temperature is remained on below 10 ℃, last rinsing working concentration is that 0.3% saline solution is adjusted to 2%-5% with ionic strength, and the pH value is pH 6.9-7.3.The flesh of fish is mixed or is beaten when bursting cutting, and adding adding proportion is white granulated sugar 5%, phosphate 0.1%, black tea polyphenol 0.1-0.5%.Fish gruel behind the mixing is carried out quantitative package by specification requirement with polyethylene plastic bag, should get rid of the air in the bag during packing, as far as possible in case oxidation.The use freeze tunnel freezes, and freezing environment temperature is-45 ℃, and the time is about 1-4h, makes the rotten central temperature of fish reach-24 ℃.
Embodiment 3: the bright carp of fresh water is ice-cold to 0--1 ℃, and with the pre-treatment of raw material fish, the water cleaning generally will repeat 2-3 time, and general requirement of water temperature is controlled in the 0-8 ℃ of scope, adopts meat with the drum-type flesh separator, and grader mesh aperture is 0.5-0.8mm.Rare saline and alkaline water rinse, with fish: the ratio rinsing of rare salt buck=1: 4-6 about 5 times, rare salt buck is mixed by 0.1%-0.15% common salt aqueous solution and 0.2%-0.5% sodium bicarbonate solution.With strainer impurity is removed, mesh diameter is 0.5-1.5mm, must be often on the rocks in the ice groove in essence filter classification process, and flesh of fish temperature is remained on below 10 ℃, last rinsing working concentration is that 0.3% saline solution is adjusted to 2%-5% with ionic strength, and the pH value is pH 6.9-7.3.The flesh of fish is mixed or is beaten when bursting cutting, and adding adding proportion is white granulated sugar 5%, phosphate 0.1%, black tea polyphenol 0.1-0.5%.Fish gruel behind the mixing is carried out quantitative package by specification requirement with polyethylene plastic bag, should get rid of the air in the bag during packing, as far as possible in case oxidation.The use freeze tunnel freezes, and freezing environment temperature is-45 ℃, and the time is about 1-4h, makes the rotten central temperature of fish reach-24 ℃.
Claims (6)
1. method that improves fresh water carp minced fish gel performance, the bright carp of fresh water is ice-cold to 0--1 ℃, with the pre-treatment of raw material fish, the water cleaning generally will repeat 2-3 time, the general requirement of water temperature is controlled in the 0-8 ℃ of scope, adopts meat with the drum-type flesh separator, and grader mesh aperture is 0.5-0.8mm.Rare saline and alkaline water rinse, with fish: the ratio rinsing of rare salt buck=1: 4-6 about 5 times, rare salt buck is mixed by 0.1%-0.15% common salt aqueous solution and 0.2%-0.5% sodium bicarbonate solution.With strainer impurity is removed, mesh diameter is 0.5-1.5mm, must be often on the rocks in the ice groove in essence filter classification process, and flesh of fish temperature is remained on below 10 ℃, last rinsing working concentration is that 0.3% saline solution is adjusted to 2%-5% with ionic strength, and the pH value is pH 6.9-7.3.The flesh of fish is mixed or is beaten when bursting cutting, and adding adding proportion is white granulated sugar 5%, phosphate 0.1%, black tea polyphenol 0.1-0.5%.Fish gruel behind the mixing is carried out quantitative package by specification requirement with polyethylene plastic bag, should get rid of the air in the bag during packing, as far as possible in case oxidation.The use freeze tunnel freezes, and freezing environment temperature is-45 ℃, and the time is about 1-4h, makes the rotten central temperature of fish reach-24 ℃.
2. preparation method as claimed in claim 1 is characterized in that, the bright carp of fresh water is ice-cold to 0--1 ℃, and with the pre-treatment of raw material fish, the water cleaning generally will repeat 2-3 time, and general requirement of water temperature is controlled in the 0-8 ℃ of scope;
3. preparation method as claimed in claim 1 is characterized in that, rare saline and alkaline water rinse, with fish: the ratio rinsing of rare salt buck=1: 4-6 about 5 times, rare salt buck is mixed by 0.1%-0.15% common salt aqueous solution and 0.2%-0.5% sodium bicarbonate solution;
4. preparation method as claimed in claim 1 is characterized in that, last rinsing working concentration is that 0.3% saline solution is adjusted to 2%-5% with ionic strength, and the pH value is pH 6.9-7.3;
5. preparation method as claimed in claim 1 is characterized in that, the flesh of fish is mixed or beaten when bursting cutting, and adding adding proportion is white granulated sugar 5%, phosphate 0.1%, black tea polyphenol 0.1-0.5%.
6. preparation method as claimed in claim 1 is characterized in that, uses freeze tunnel to freeze, and freezing environment temperature is-45 ℃, and the time is about 1-4h, makes the rotten central temperature of fish reach-24 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105457937A CN102068012A (en) | 2010-11-16 | 2010-11-16 | Method for improving gel performance of minced fillet for fresh-water carp |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010105457937A CN102068012A (en) | 2010-11-16 | 2010-11-16 | Method for improving gel performance of minced fillet for fresh-water carp |
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| CN102068012A true CN102068012A (en) | 2011-05-25 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892346A (en) * | 2014-04-14 | 2014-07-02 | 浙江海洋学院 | Milkfish meat roll and processing method thereof |
| CN107183572A (en) * | 2017-05-17 | 2017-09-22 | 华中农业大学 | A kind of lotus root starch fish intestines and preparation method thereof |
| CN108669476A (en) * | 2018-04-25 | 2018-10-19 | 浙江工业大学 | A kind of application of modified protein in improving minced fillet and its product viscoplasticity |
-
2010
- 2010-11-16 CN CN2010105457937A patent/CN102068012A/en active Pending
Non-Patent Citations (3)
| Title |
|---|
| 《北京水产》 20051231 李晓天 冷冻鱼糜生产工艺技术 第41-42页 1-6 , 第03期 * |
| 《湖南农业大学学报（自然科学版）》 20081231 刘炎等 茶多酚在鱼糜贮藏中的应用 第724页摘要及右栏最后1段 1-6 第34卷, 第6期 * |
| 《食品科技》 20001231 阎欲晓 冷冻鱼糜生产工艺技术及质量控制 第36-38页 1-6 , 第4期 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892346A (en) * | 2014-04-14 | 2014-07-02 | 浙江海洋学院 | Milkfish meat roll and processing method thereof |
| CN107183572A (en) * | 2017-05-17 | 2017-09-22 | 华中农业大学 | A kind of lotus root starch fish intestines and preparation method thereof |
| CN108669476A (en) * | 2018-04-25 | 2018-10-19 | 浙江工业大学 | A kind of application of modified protein in improving minced fillet and its product viscoplasticity |
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Application publication date: 20110525 |